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Interview with Executive Chef JJ Johnson ’04, of Minton's in New York

1,452 views · Published 16 May 2017 · 22:03 · Indexed 31 October 2026

Channel: The Culinary Institute of America · 2017 · Education

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Joseph ‘JJ’ Johnson ’04 is an award-winning chef at Minton’s in Harlem. He was born in 1984 in Long Island, New York, but spent his youth in the Poconos, where at the age of seven he was inspired to become a chef. After seeing a commercial for The Culinary Institute of America, JJ told his mother that he wanted to become a chef. But, it was only after watching his Puerto Rican grandmother serve up butternut squash soup and other ethnic dishes that he knew he had to. After graduating from the CIA, JJ spent time in Ghana studying West African cuisine, before returning to cook at several New York City restaurants, including Tropico, Jane, Tribeca Grill, and Centro Vinoteca. In 2011, JJ competed and won Bravo’s Rocco’s Dinner Party cooking competition, quickly catching the eye of restaurateur Alexander Smalls. Smalls invited JJ to breakfast to introduce the concept of Afro-Asian cooking to him. A year later, JJ joined Smalls on a 16-day trip to Ghana, where they prepared a series of American-themed dinners. Upon their return, they developed 36 different menus that would ultimately be narrowed down to one Afro-Asian inspired menu for The Cecil in 2013. Since its opening, the restaurant has garnered several awards, including Best New Restaurant in America from Esquire. JJ himself was ranked among Forbes’ 30 Under 30 in the food & wine category, Zagat’s 30 Under 30, and Eater’s Young Guns.

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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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